Kimchi—The What Else—Star Anise

Star anise is another spice to look for on your journey through an Asian market or website.

Star anise comes from the seed pod from the fruit of the Illicium verum plant, a small evergreen shrub which is native to Southwest China and northeast Vietnam.

As far as shape, the star anise that comes from this tree has a unique dark brown star shape with six to eight points, each of the points containing a single pea-sized seed.

As far as taste, star anise has a very strong, distinct licorice-like flavor that is both sweet and spicy.

Star Anise—The Why

Star anise is an awesome addition to not only your adventures in Asian cooking, but also for your health.

Star anise provides powerful antioxidants that can prevent cell death and DNA damage.

Star anise can be steam-distilled to produce a pale yellow essential oil with a highly fragrant, licorice-like aroma that is often added to such products as soaps, perfumes, toothpastes, mouthwashes, and skin creams.

Star anise can be found either whole or ground into a powder…and of course you could also make ground star anise by grinding whole star anise with your coffee mill.

Whole star anise will maintain its flavor for about a year.

Ground star anise powder will maintain its flavor for about six months.

Regardless, all spices that you buy should be stored in an airtight container in a cool and dark place that isn’t exposed to heat, moisture or sunlight.

Tips for Using Star Anise

Grund star anise is much easier to work with, but the flavor diminishes faster.

Toasting the ground spice sometimes heightens the flavor.

Use it sparingly…a little goes a long way.

Whole pods are best for simmering—such as in sauces, marinades, and soups—and then removing before serving.

Recipes for Using Star Anise

Baking…Star anise is often seen in recipes also calling for cinnamon, nutmeg, and ginger.

Beverages…Bring water to a boil in a stove-top pan.Add 2 whole star anise pods per cup of water, along with any additional other spices—such as cardamom seeds, cinnamon sticks, ginger root, solomon seal root, and cloves—that you like. Steep for 15 minutes.Strain away any large chunks.